Burrata Caprese
“Good tomatoes are like gold at Bottega, and we don’t waste a bit of them. When you core the tomatoes, take out as little flesh as possible. Then cut a shallow X in the opposite end of the tomato, and when it goes into the hot water, the skin will curl into four little corners, making it easier to peel. ”
Watch our "Heirloom Tomatoes" episode as Laura McIntosh and guest Chef Michael Chiarello prepare three amazing dishes. These recipes are straight from Michael Chiarello's restaurant, Bottega, in Napa Valley. Join us in this episode at the beautiful Napa Valley to learn more about tomatoes and how to prepare them, Napa Style!
Serves: 6
Ingredients:
10 to 12 heirloom tomatoes, preferably 4 large and 6 small, at peak of season (about 2 lbs)
12 OZ (3 balls) Burrata
6 Tbs Basil Oil Sea salt, preferably gray salt
Freshly Ground Black Pepper
6 Tbs Balsamic “Caviar”
Directions:
Cut the large Tomatoes into 1⁄2-inch-thick slices and cut the slices in half.
Cut the smaller Tomatoes into wedges and arrange on the plates so each serving shows a variety of colors and sizes (half-slices and wedges)
Tear each Burrata Ball in half and place one half on each plate.
Drizzle the Tomatoes with Basil Oil and season with Salt and Pepper.
Sprinkle a good amount of the “caviar” on each salad and serve.